Carrot ginger vichyssoise
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | mediums | Carrots -- chop in large |
| Piece | ||
| 1 | Leeks (white part only) -- | |
| Sliced & washed well | ||
| 2 | mediums | Potatoes, peeled -- chop in |
| large | Pieces | |
| 1 | Clove garlic -- sliced | |
| 1 | One-inch | |
| Thin | ||
| 2 | tablespoons | Olive oil |
| 2 | Bay leaves | |
| 8 | cups | Chicken stock |
| 1 | teaspoon | Kosher salt |
| ½ | teaspoon | Fresh ground black pepper |
| 1 | cup | Cream |
| Ginger root slice -- sliced | ||
Directions
STEP ONE: Warm the olive oil in a soup pot and slowly cook the garlic and ginger until soft. Add the leeks, raise the heat, and cook until the leeks begin to wilt. Add the carrots, potatoes, bay leaves, chicken stock, 1 teaspoon salt, ½ teaspoon pepper, and bring to a boil. Reduce heat and cook slowly until all the vegetables are soft.
STEP TWO: Carefully puree the soup in a blender at low speed until very smooth. Return to the pot and add the cream and adjust the salt and pepper.
Place into a storage container and cool to room temperature before refrigerating.
STEP THREE: Adjust the seasoning and consistency if needed before serving.
Serve in chilled soup bowls and garnish with snipped chives.
Recipe By : Ed Kasky of Engine Co. No. 28, Los Angeles From: Western Mexican Cookbook
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